A lemony cucumber salad is the perfect antidote to a brutally hot day. And, with July nearly here, the temperature (at least in NY) is forecast to soar well into the 90s! This salad is cool, refreshing, and you don’t have to cook anything. It’s also ready in about five minutes. So, it’s great when you have a bad case of the hungries and don’t want to wait a long time to eat (look further down the page for tips on making this a full meal).
I made my cucumber salad with romaine lettuce, English cucumber (the long seedless kind), fresh lemon juice, and dill. If you use the English cucumber, you don’t have to peel it; which is a welcome extra shortcut. I used dried dill, but fresh is even better, if you have some.
Made this way, it’s a wonderful, easy side salad, which would go nicely with some salmon in yogurt dill sauce.
On the other hand, if you would rather have a meal that’s a bit heartier, toss in some sort of extra protein. You could add a sliced hardboiled egg, a bit of crumbled feta or goat cheese, or even shredded leftover chicken. With the protein, the recipe as written is enough for lunch. If you want to have it for dinner, double the quantities of everything.
Taste the dressing before you add the olive oil and then adjust the seasonings if needed. Adding the oil last helps the dressing emulsify (blend together better).
Lemony Cucumber Salad Recipe Substitutions and Variations
- Add some sliced bell pepper
- Garnish with freshly snipped scallions
- Add protein (hard boiled egg, chicken, feta)
- Vary the greens you use (try green leaf lettuce, arugula, or a salad mixture)
- Add some chopped tomato
More Cucumber and Salad Recipes